Roasted Pork Tenderloin with Dry Rub

In general, I dislike pork tenderloin, so when I tell you this recipe already has me wondering when we can make pork again, you know it's good!  We served this with a nice salad and some mashed lima beans.  It's just the tiniest bit spicy, and the allspice is a nice touch but does not detract from the savory nature of the dish.  Best of all, it's weeknight friendly.


Roasted Pork Tenderloin with  Dry Rub

Adapted from Elly says Opa

1 pork tenderloin (about 1 lb.)
1 Tbsp. olive oil
Juice from 1 lime
1 tsp. onion powder
1 tsp. salt
1 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/8 tsp. allspice
1/8 tsp. cayenne

Preheat the oven to 425F.

Rub the pork tenderloin on all sides with the olive oil and lime juice. Whisk the remaining ingredients into a small prep bowl, and then rub the mixture all over the pork tenderloin.   This is good to do in a zip top bag the night before, for easy work day assembly.

Heat a  tablespoon extra of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, add the tenderloin. Sear on all sides, about 2-3 minutes per side. Place the whole pan in the oven to finish cooking the tenderloin, about 12-15 more minutes.  Your thermometer will register at 160F.

Rest for 5-10 minutes under a foil tent before slicing.